Vegetarian Three Bean Cook-up Rice (With Instant Pot Instructions)

Vegetarian Three Beans Cook-Up Rice is a perfect way to enjoy Guyanese cook-up rice. It's packed with flavor and protein and is a great beginners dish. Use this as a base for other cook-up versions. Use different combinations of peas and beans or add some vegetables to take this one pot meal to new heights.

Choosing the best combination of peas and beans

For the stove top version I used canned peas and beans to make it easier but for the instant pot version I used dried peas and beans. I used some of may favorites, blackeyed peas, chick peas (channa) and kidney beans. But you can use pigeon peas, black beans, red beans even split peas. They all work with this recipe.

To soak or not to soak beans

When using dried beans I prefer to soak my beans first. Even you soak them for just a few hours! However, soaking over night is even better. Here is a great NY Times article on how to soak beans and why soaking beans is important. If using the same combination of beans that I used, kidney beans and chick peas require a bit more cooking before they are tender enough to eat so I always soak those two together and my black eyed peas separately. I also pressure cook the kidney beans and the chick peas first until they are a little tender, then I add the black eyed peas.

Making the recipe your own

This three bean cook-up rice is a perfect base for so many delicious cook-up rice combinations:

• Switch up the peas and beans for a different flavor profile. Split peas works really here.
• Add some pumpkin, okro/a and callaloo (spinach) for a delicious I-tal cook up
• Skip the peas and beans all together and add callaloo and pumpkin for some delicious callaloo cook-up rice
• If you are not vegetarian you can add any protein or combination of protein. Some great protein for cook-up rice are pig tails, salt beef (corned beef), salt fish, beef, chicken, lamb. Seriously, anything!

Instant Pot Instructions

I've been really enjoying how quick and easy the instant pot makes life! I've been making all of my cook-up rice dishes in there and it cuts out a lot of stress standing stirring a pot. For the instant pot you can even cook peas and beans that aren't soaked, although I prefer soaking my peas and beans. For this recipe I recommend cooking the kidney beans and chick peas in the instant pot first. Then adding all the other ingredients. Kidney beans and chick peas take a longer time to pressure cook than black eyed peas and this method ensures all the ingredients are evenly cooked for best results.

Step by Step Video Tutorial

Printable Recipe Card

Instant Pot Vegetarian Three Bean Cook-up Rice

Althea Brown

A wonderful one pot dish that comes together easily in the instant pot!

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Instant Pot

Cuisine Guyanese

Servings 4 -6 servings

Ingredients

  

1x2x3x

• ¼ can canned kidney beans or ¼ cup dried kidney beans for instant pot
• ½ can canned black eyed peas or ½ cup dried black eyed for instant pot
• ¼ can of chick peas (channa) or ¼ cup of dried chick peas for instant pot
• 2 cups of water
• 2 cups Jasmine Rice washed and drained
• 1 cup of canned coconut milk diluted with 1 cup water
• 1 small yellow onion diced
• 4 cloves garlic finely chopped or ½ tablespoon of garlic powder
• ½ can of petite diced tomatoes or 2 large tomatoes finely chopped
• ½ tablespoon dried thyme Guyanese thyme preferably
• ½ tablespoon dried basil
• 2 bay leaves
• ¼ cup of coconut aminos
• Pinch of Cayenne Pepper
• 2 tablespoon of oil

Special Equipment

• Instant Pot

Instructions

 

Stove Top

• Add oil to a large (heavy bottom) stock pot, on medium heat and bring up to temperature
• Then add onion and garlic and sauté until onions are soft and slightly brown
• Next add the tomatoes, thyme, basil and ½ the granulated garlic and cook down until all the water from the tomatoes evaporates. Then add the black eyed peas, kidney beans and chick peas
•  Add the remaining granulated garlic, sugar, salt, black pepper and cayenne pepper, followed by the rice and mix together
• Next add the diluted coconut milk, the the cassareep, mix together well, then increase the heat to high and bring to a roaring/rolling boil
• Boil uncovered for 5 minutes, then reduce heat to lowest possible heat, cover and continue to steam until the rice is fully cooked. This should take about 30 minutes
• Then fluff the rice with a fork, mixing together well before serving

Instant Pot

• Set instant pot to sauté and when it is hot add the oil and bring up to temperature
• Then add the onion, garlic and tomatoes and sauté for about 1 minute
• Then add the kidney beans and the chickpeas, salt and 2 cups of water
• Next take the instant pot out of sauté mode by hitting the cancel button, seal the instant pot up and pressure cook on high for 30 minutes
• Once the pressure cooking cycle completes vent the instant pot for a rapid release of pressure
• Next add all of the remaining ingredients: black eyed peas, rice, coconut milk, basil, thyme, bay leaves, coconut aminos, cayenne pepper.
• Seal up the instant pot and pressure cook on high for another 30 minutes
• Once the pressure cooking cycle completes vent the instant pot for a rapid release of pressure
• Then fluff the rice with a fork and mix together well so that all of the ingredients are evenly distributed and serve hot

Notes

FPreparing the dried peas:
I wash and soak my peas in boiling hot water for at least 2 hours (or overnight if time allows) before cooking. You can make this dish without soaking your peas if you like, but be sure to wash your peas first.
Adding Additional Vegetables:
If you want to add additional vegetables to this dish, add them in when you add the black eyed peas and other ingredients

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